Ingredients
1mediumeggplant
2spanish onions
1red bell pepper
3largeripe tomatoes
¼cupspanish extra virgin olive oil
½tbspsherry vinegar
salt,to taste
white pepper,to taste
Preparation
Heat the oven to 400 degrees F.
Take all the vegetables and, using a brush, coat them with a thin film of olive oil. Place them in a baking tray or in a terracotta casserole, and roast the vegetables for 40 minutes.
Remove the eggplant, pepper, and tomatoes and set aside. Leave the onion in the oven for another 15 minutes until it too is soft. Remove and set aside.
By now the skins of the vegetables will be soft and loose. When cool enough to handle, peel the skins off the vegetables. Seed the pepper and remove the top. Remove the top of the tomato and the eggplant with a knife.
Using hands, tear the pepper into strips and the tomato into 3 or 4 pieces. Do the same to the eggplant. With a knife, slice the onion into rings.
Mix the vegetables together and place them in a serving dish. Cover them with olive oil and sherry vinegar.
Sprinkle with salt and pepper and serve. Enjoy!
